ASIAN TURKE Y MEATBALLS,
LOBSTER DEVILED EGGS,
&DUCK IN A R OBE
Turn to page 81 for the
Ducks in a Robe and
Ingredients for the Asian sauce
1⁄4 cup hoisin sauce
1⁄8 cup low sodium soy sauce
1 tablespoon water
1 teaspoon sesame oil
green onions for serving, if desired
sesame seeds for serving, if desired
* If you like things spicy, add a little Sriracha sauce to the
Asian sauce for an extra kick.
This recipe taken from “Red Peppers &
Blue Lobsters: Fresh Flavors for an Island
Kitchen,” by our dear, departed friend
and Boca Grande resident, Jane Farrow.
Asian Turkey Meatballs
Yield 24 meatballs
Ingredients for the meatballs
1 pound ground turkey
3⁄4 cup panko breadcrumbs
3 cloves garlic, minced
2 whole green onions, both green & white parts, chopped
1 large egg
1⁄2 teaspoon sesame oil
2 tablespoons low sodium soy sauce
1 8 oz. can of diced water chestnuts, roughly chopped
2 tablespoons of sour cream
1⁄4 cup of capers
3 teaspoons of chopped parsley
Salt and pepper to taste
Smoked paprika for spinking
November/December 2018 GASPARILLA ISLAND 29
Preheat oven to 400 degrees.
Add turkey, breadcrumbs, garlic, green onions, egg, sesame oil, soy sauce and water
chestnuts. Mix with your hands until combined, make sure not to over mix.
Grease a baking sheet with oil.
Portion out 24 meatballs (working with slightly wet hands helps).
Place meatballs on the oiled baking sheet and cook for 15 minutes or
until fully cooked, flipping halfway through.
Take out of the oven and toss with the Asian sauce.
Serve immediately and garnish with green onions
and sesame seeds, if desired.
Note: If you are freezing the meatballs do
not toss with sauce until ready
Yield 24 halves
1 whole lobster or 2 frozen tails
1 dozen eggs, hard boiled
4 tablespoons of mayonnaise
2 tablespoons Dijon mustard
3 tablespoons of chopped scallions
Steam the lobster or lobster tails until the shell is bright red, about 8 to 10 minutes.
Remove the meat and dice it into 1⁄2 inch chunks.
Halve the eggs and reserve the yolks. Mash together the yolks until very smooth and then add in the remaining ingredients, except for
the lobster. Then fold in most of the diced lobster meat, reserving 24 pieces. Pipe or spoon the mixture into the egg whites. Garnish
each egg half with a little piece of lobster, a scallion and a sprinkling of smoked paprika.